This Tres Leches cake, while perfect for Cinco de Mayo (or just because), is one of those cakes that is easy to make and can also easily be made several days in advance. In fact, making it one day in advance even makes the cake taste better!
Isn’t it funny that since Christmas I haven’t really shared many “new” holiday recipes? I promise that this is not intentional. But life with a baby can hinder the recipe experimentation process a bit…and a lack of planning can get in the way, too!
But also, I don’t really make a ton of “holiday” meals year round. After Ruby was born, I mentioned that some of our posts would be changing a bit. That has proven to be more true than I thought it would be.
I’m all about the easy recipes that can be quickly prepared for a surprise treat (i.e. desserts) or made with little to zero effort or easily be prepped in advance to take some of the work out of certain meals.
Last month when Josh was working on installing the laminate flooring upstairs, I knew I didn’t want our dinners to run late into the evening. So I actually got up earlier in the day (we’re talking 5 am here) and got my workouts and Bible reading done really early in the morning, giving me more time in the afternoon while Ruby was napping or the kids were quietly entertaining themselves and used that time to prep dinners – shredding cheese, cutting vegetables, or even getting out the non-perishable ingredients and baking dishes I would need for dinner that evening.
I’m happy to say that everything went so smoothly that I was less stressed around dinnertime because I wasn’t waiting till dinnertime to get things started!
This cake, while perfect for Cinco de Mayo (or just because), is one of those cakes that is easy to make and can also easily be made several days in advance. In fact, making it one day in advance even makes the cake taste better! Because the cake is prepared like a poke cake, it remains super moist and not at all dry.
About 30-40 minutes before serving the cake, just take whatever berries you prefer and get them ready for topping. You can also make homemade whipped cream during this time and keep it in the fridge (or take some help from Reddi-wip – I’m not judging!).
If you’ve never had a Tres Leches cake before, you’ve been missing out. I’ve had it a few times and have always wanted to make it. It feels really fancy but is super easy, and enough fun for any Taco Tuesday night or, of course, Cinco de Mayo.
And Grace has officially bumped her beloved birthday tradition of having a Lemon Cream Pie for her “dessert/cake” for this cake! So, I guess you can’t go to wrong with that. I mean the Lemon Cream Pie is seriously amazing, too, but there is just something about cake for your birthday that makes everything seem right.
If you happen to be celebrating Cinco de Mayo because…duh!…or if you’ve got a birthday cake you need to make – this is the one you want to get your hands on!
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 3/4 tsp kosher salt
- 3 extra-large eggs, at room temperature
- 1 cup + 5 tbsp granulated sugar
- 2 tsp pure vanilla extract
- 1/2 cup whole milk
- 1 1/4 cup heavy cream
- 1 (12 oz) can evaporated milk
- 1 (14 oz) can sweetened condensed milk
- 1/2 tsp pure almond extract
- 8 cups sliced fresh strawberries, for serving
- Whipped Cream for topping
- Preheat oven to 350 degrees. Butter a 9 x13x2 inch baking pan.
- Sift flour, baking powder, and salt into a small bowl and set aside. Beat the eggs, 1 cup of sugar, and vanilla extract with the paddle attachment of a KitchenAid on medium-high speed for 10 minutes until light yellow and fluffy. Reduce the speed to low and slowly add half of the flour mixture, then the whole milk and then the rest of the flour mixture. Mix with a spatula to make sure the batter is incorporated well. Pour the batter into the prepared pan, making sure the top is smooth and bake for 25 minutes, or until the cake springs back when lightly touched and a toothpick comes out clean when inserted in the middle. Allow the cake to cool for 30 minutes.
- In a 4-cup liquid measuring cup, whisk together the heavy cream, evaporated milk, sweetened condensed milk, and almond extract. Using a straw, bamboo skewer or cake pop stick, poke holes all over the cake and slowly pour the milk mixture over the cake, allowing the milk to absorb completely into the cake before adding more milk. Cover the cake with a lid or plastic wrap and store in the fridge for at least 6 hours or 5 days in advance.
- When you're ready to serve, toss your strawberries (or berries of your choice) with the remaining 5 tbsp of granulated sugar. Cut the cake into squares and top with berries, whipped cream (homemade or store bought) and serve.
This can be made 5 days in advance - just store it in fridge.
You can always leave the almond extract out of the cake and add it to some homemade whipped cream instead.
Recipe Source: Food Network Magazine 2017
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 245Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 90mgSodium: 269mgCarbohydrates: 30gFiber: 3gSugar: 14gProtein: 6g
Nutrition information isn't always accurate.